Instructions

Prep the Corn

Peel the husk and wash the corn thoroughly.

Cut off both ends and slice the ear in half.

Use a knife to carefully shave the kernels off the cob.

Pro Tip: Don't throw away the cobs! We’ll use them for extra flavor.

Prepare for Cooking

Place 2 cups of washed rice in your rice cooker (or clay pot) and add the usual amount of water.

Add 1 tsp salt and 1 tbsp sake, then stir well.

Place the corn cobs on top of the rice—this is where the deep umami comes from!

Spread the shaved kernels (from 1 ear of corn) evenly over the top.

Cook

Cook as you normally would with your standard rice setting.

The Finishing Touch

Once cooked, remove the cobs.

Gently fluff and mix the rice.

Add a bit of butter if you like, and it’s ready to serve!